Vegan Bean Chilli


Having just returned from the hot, hot heat of Dubai, I’m feeling a little chilly (ha!) and in need of some warming, hearty food. This is the perfect time to share my vegan chilli recipe with you. This is such an easy, cheap and filling meal which is perfect for feeding friends and family. I made up double this recipe to feed my flatmates and friends at a dinner party a couple of weeks ago and it went down a treat! I made it up the night before and then baked it in the oven the next evening. I often find dishes like this taste even better the next day as the flavours have time to develop and intensify.

The other great thing about this recipe is that you can serve it with so many different sides, meaning you can make up a batch for the week and not get bored! We had ours with some organic sour cream and grilled plantains, but I would strongly recommend trying it with baked sweet potato, brown rice, quinoa or avocado too. I’d love to hear if you have any other ideas for great chilli accompaniments! Enjoy 🙂



Vegan Bean Chilli
Prep time
Cook time
Total time
Recipe type: vegan, gluten free
Serves: 3-4
  • 1 tbsp coconut oil
  • 1 large onion
  • 4 garlic cloves
  • 1-2 chillies, heat depending on your tastes
  • 1 can chopped tomatoes
  • 1 can beans of choice (kidney, borlotti, black beans etc.)
  • 1 medium aubergine
  • 10 small chestnut mushrooms
  • 1 tsp maple syrup or honey
  • A pinch of salt
  • ½ tsp ground black pepper/
  • ½ tsp ground ginger
  • ¼ tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil (or even better some fresh leaves)
  • ½ tsp smoked paprika
  • A pinch of clove or cinnamon
  1. Preheat the oven to around 180 degrees celsius, prick the aubergine and bake whole for around half an hour until soft and wrinkly, then remove and leave to cool
  2. Meanwhile, heat the coconut oil on a medium heat in a large pan and gently fry the onion, garlic and chilli until soft
  3. Chop the mushrooms to around 2cm pieces and add to the pan until they start to release some liquid
  4. Add the chopped tomatoes until simmering gently, then turn the heat down to low
  5. Drain the beans in a sieve and rinse until all the coating is removed then add to the chilli
  6. Add the maple syrup and all of the seasoning (fresh leaves last) and continue to simmer the chilli so that the flavours are released
  7. Once simmered for around 15 minutes, scoop the flesh out of the aubergine skin and add to the chilli
  8. Mix the chilli until the aubergine is well combined and heated through (this is what gives it such a meaty texture)
  9. Serve with sides of your choice


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